with mozzarella cheese, sun-dried tomatoes, basil, and garlic dipping sauce
I haven’t had a proper hosting moment at my current home, but when the day finally comes these mini grilled cheese sandwiches will definitely be part of the menu. I can already imagine me serving them. They’ll be the first thing I give so people know from the start that I mean business. No bland crackers that will leave you more hungry than when you came in. Instead, you’ll get a flavorful and almost hipster party bite that is both impressive and mouthwatering.
But, I’m not there yet. We are still settling in from our move to the Caribbean. Side note: have you checked my dreamy pictures of Curaçao on Instagram? The last few weeks were beyond hectic and tiresome. I’ve been helping my father, together with Fabian, to make some renovations to an apartment we are renting to holiday visitors and friends who come to spend their holidays here. We spent all of our free times driving up and down, buying house furniture and the likes, all while the deadline was nearing us like doomsday. We had less than 3 weeks before our friends came and they were also our first visitors.
Now, we are starting to prepare for my in-laws who will come to visit us soon, so we still have a lot of work to do, but we’ll take it step by step. In the meantime, I will keep the hope that I’ll soon be able to decently entertain people at home with a house that’s fully done (at least semi-done) and serve them these bad boys.
Btw, the ingredients and instruction for the garlic sauce you can find it here.
Delicious mini grilled cheese sandwiches with mozzarella, sundried tomatoes, basil and garlic dipping sauce.
- 1 loaf baguette
- 185 gr mozzarella slices
- 2 tbsp Italian herbs
- 45 gr sun-dried tomato slices
- 1 handful basil
- 55 gr butter
Start by making the dipping sauce. Use this recipe for the garlic sauce.
Slice the baguette into half-inch pieces without taking the bread apart. The sides that are facing each other should keep facing each other after you've built the sandwich.
Work from one side to another and take each time 2 slices. Add a piece of mozzarella, a pinch of Italian herbs, 2 pieces of sun-dried tomato slices, one more layer of cheese and a basil leaf. Repeat this for the remaining bread slices.
Rub some butter on both sides of the sandwich. Heat 1 tbsp of butter in a grill pan (I worked with 2 pans) and layer the pan with the sandwiches. Cook them on medium-high heat for about 3 minutes on each side.
Serve the mini grilled sandwiches warm with the garlic dipping sauce.